This meal was borne of a larder full of dried ingredients that are always handy to have on standby for when you haven’t had a chance to do the week’s shopping. The reason there’s such a Spanish feel to the recipe is because I used the last of some chorizo and morcilla a friend of ...

As could be guessed from previous posts I normally have a freezer full of black pudding and I’m always looking for new things to do with it; I knew I wanted to pair the sausage with apples so I took inspiration from the classic flavour combination present in a Waldorf Salad when deciding what else ...

This recipe has its origins in a few different places, the main one being a riff on a combination I’ve explored before only this time using my own homemade black pudding. Then there’s the somewhat unusual step of cooking the lettuce which I’ve become quite fond of since having braised little gem in a few ...

I’m a very big fan of all types of blood sausages, not just Irish ones but also morcilla from Spain, blutwurst from Germany and even an amazing smoked Estonian version that I think is called verivorst. Last year, my wife got Darina Allen’s Forgotten Skills Of Cooking book for Christmas and in it is a ...

I was reading a great post over on I Can Has Cook about the pairing of broad beans with black pudding which is something that would never occurred to me and it gave me the idea for this recipe. Moreover, I’d never tasted the puddings made by Jack McCarthy mentioned so it was a good ...